You Snooze You Gueuze NHC 2011

204 Entries

Sponsored by Captain Lawrence Brewing Co

Gunnar Emilsson, Helena, MT, Bridger Brew Crew

Gold Medal

“You Snooze You Gueuze”

Gueuze  

Batch #1: 7.5 U.S. gallons (28.39 liters)

Batch #2: 5 U.S. gallons (19 liters)

65%         pils malt (Batch 1: 9.75 lb, Batch 2: 6.5 lb)

35%         white winter wheat (Batch 1: 5.25 lb, Batch 2: 3.5 lb)

2.0 oz      (57 g) Saaz and Hallertau whole hops, homegrown, aged three yrs (60 min)

Wyeast 1056 American Ale (primary)

Wyeast 5112 Brettanomyces bruxellensis (cask)

Wyeast 5335 Lactobacillus (cask)

Wyeast 5526 Brettanomyces lambicus (cask)

Wyeast 5733 Pediococcus (cask)

1 tsp        CaCl in mash water

0.75 cup   dextrose to prime

Original Specific Gravity: 1.055 (75% efficiency)

Final Specific Gravity: unknown

Boiling time: unknown

Primary Fermentation: see Directions

Directions

Batch 1:  Turbid mash (rests at 105° F, 125° F, 145° F, and 155° F).

Batch 2:  Stepped infusion mash (rests at 105° F, 125° F, 145° F, and 155° F)

Brewer’s Notes

“This is a blend of a three-year-old and three-month-old lambic. 7.5 gallons of Batch 1 was brewed in 2002. Fermented in a primary, then transferred to a 7.5 gallon French oak cask. Lambic bugs were then added to the cask. Batch 2 was brewed in 2005. 5 gallons of old lambic was removed from the keg, and 5 gallons of new lambic was added back in. Three months later, 2.5 gallons of lambic was removed from the cask and mixed with 2.5 gallons of the old lambic, primed, and bottled. The remaining 2.5 gallons of old lambic was then added back to the cask.”

Runners-Up

Silver Medal: Ryan Stansbury, Atlanta, GA, Flanders Red Ale, Brewmasters of Alpharetta

Bronze Medal: Roderick Derting, Salem, OR, Fruit Lambic, Capitol Brewers